This moist, warmly spiced pumpkin snack cake is the perfect fall treat. Finished with a sweet cream cheese frosting, this fluffy, easy-to-make cake is hard to resist.
We always have a freshly baked treat on hand to snack on in our home, and during the fall months, it's this pumpkin cake. This cake is so easy to make, and my toddler loves to help mix the batter. Even the pumpkin haters I've let try this cake rave about the flavors and texture!
For more fall desserts, check out our southern sweet potato pie, apple cider donut cake, and cranberry coffee cake recipes next!
Ingredient and Substitution Notes
The detailed ingredient list with measurements is in the recipe card at the bottom of this post.
- Flour. All-purpose flour works best for a moist, fluffy cake. Measure flour properly to avoid a dry cake.
- Spices. I love cinnamon, nutmeg, cloves, and cardamom for this pumpkin cake. Feel free to use your favorite spices such as allspice, pumpkin, or apple pie spice. If you love warm spices check out our spiced molasses cookies!
- Oil. Using oil instead of butter makes this cake very moist. Neutral-flavored oil, such as vegetable or canola oi,l works best.
- Sugars. A combination of brown and granulated sugar adds the perfect level of caramel-like sweetness to this cake. Feel free to use all brown or granulated sugar instead of a combination.
- Pumpkin. We use an entire can of pumpkin puree for this recipe. Be sure to buy 100% pure pumpkin and not pumpkin pie filling. Pumpkin lovers, don't miss our one-bowl pumpkin banana bread!
- Softened butter. For a smooth, creamy frosting. Soften butter by leaving it out on the counter for at least an hour.
- Cream cheese. For a subtly tangy and sweet frosting. Be sure the cream cheese is at room temperature.
- Almond extract. Adds delicious flavor to the cream cheese frosting. You may also use vanilla extract.
Variations
- Not a pumpkin fan? Try substituting sweet potato or butternut squash puree. You will love this spiced sweet potato bread with pecans!
- Mix in some chocolate chips, chopped nuts, or a cream cheese swirl to spice things up!
- Try different frosting flavors like chocolate, maple, brown sugar, or caramel.
- Turn this cake into two dozen cupcakes by filling lined muffin tins ⅔ way full and baking the cupcakes for 20 to 25 minutes. Try our hummingbird cupcakes for another bite-sized option!
- Swirl apple butter through the batter for even more fall flavor. If you love apple butter, try our apple butter banana bread next!
How to Make This Recipe
Step 1. Add the oil, sugars, and eggs to a large mixing bowl and whisk to combine.
Step 2. Whisk in the pumpkin and vanilla extract.
Step 3. Mix in the flour, baking soda, baking powder, salt, and spices with a wooden spoon until no more dry flour is visible.
Step 4. Pour the batter into a prepared 9-inch square cake pan and bake at 375°F for 40 to 45 minutes until a toothpick inserted into the center comes out with no wet batter. Cool the cake completely.
Step 5. Beat the softened butter, cream, cheese, salt, powdered sugar, and almond extract in a stand mixer until smooth and creamy.
Step 6. Use an offset spatula to frost the completely cooled cake and sprinkle cinnamon over the frosting. Slice and enjoy!
Recipe FAQs
When pumpkin cake is done, the edges and top will be golden brown and the center should not jiggle when the pan is tapped. A toothpick inserted into the center should come out with no wet batter.
You may have added too much flour or overbaked your cake. Be sure to measure flour properly.
Yes. Pumpkin cake can be wrapped in plastic wrap and stored in a freezer bag for up to 3 months. If freezing frosted cake, freeze the cake on a baking sheet before wrapping and transferring it to a freezer bag.
Tips for the Best Pumpkin Cake
- Measure your flour properly. Measure flour by spooning it into your measuring cup and leveling it off with a knife or using a kitchen scale. Never dip your measuring cup into the container of flour. This packs the cup and adds too much flour to the batter, giving you a dry, dense cake.
- Don't overmix the batter. For a tender and moist cake, mix in the flour just until no more dry flour is visible. Overmixing causes more gluten formation and results in a tough and dense cake.
- Allow the cake to cool completely before frosting. Even a little bit of warmth can cause the frosting to slide off.
More Pumpkin Recipes You Will Love!
If you tried this Easy Pumpkin Snack Cake or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Easy Pumpkin Snack Cake
Ingredients
Pumpkin Cake
- 2 cups all-purpose flour - spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- 1 cup vegetable oil - or canola oil
- 1 cup light brown sugar - packed, or dark brown
- ½ cup granulated sugar
- 3 large eggs - room temperature
- 1, 15-ounce can pumpkin puree - not pumpkin pie filling
- 1 teaspoon pure vanilla extract
Cream Cheese Frosting
- ½ cup unsalted butter - softened
- 4 ounces cream cheese - room temperature
- ¼ teaspoon salt
- 2 cups powdered sugar
- ½ teaspoon almond extract
Instructions
- Preheat your oven to 350°F. Spray a 9-inch square baking pan generously with baking spray and line with parchment paper, leaving an overhang on two sides to use his handles.
- Add the oil, sugars, and eggs to a large mixing bowl and whisk to combine. Whisk in the pumpkin and vanilla extract.
- Mix in the flour, baking soda, baking powder, salt, and spices with a wooden spoon or silicone spatula until no more dry flour is visible.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes until a toothpick inserted into the center comes out with no wet batter. Cool the cake in the pan for 10 minutes then transfer to a wire cooling rack using the parchment handles to cool completely.
- Beat the softened butter, cream, cheese, and salt in a stand mixer fitted with paddle attachment or in a bowl with an electric hand mixer for 1-2 minutes until light and fluffy. Beat in the powdered sugar and almond extract until smooth and creamy.
- Use an offset spatula to frost the completely cooled cake and sprinkle cinnamon over the frosting. Slice and enjoy!
Notes
- Measure flour by spooning it into your measuring cup and leveling it off with a knife or using a kitchen scale. Never dip your measuring cup into the container of flour. This packs the cup and adds too much flour to the batter, giving you a dry, dense loaf.
- When pumpkin cake is done, the edges and top will be golden brown and the center should not jiggle when the pan is tapped. A toothpick inserted into the center should come out with no wet batter.
- Leftover pumpkin snack cake can be stored at room temperature for up to three days or in the refrigerator for up to a week.
Nic
So easy and delicious!